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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mixed Bean Soup Recipe

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This recipe for Mixed Bean Soup is from The Jones/Hancock Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Lintils
Navy Beans
Split Peas
Lima Beans
Blackeyed Peas
Red Beans
Pinto Beans
Pearled Barley
2 tbsp. Salt
2 qt. water
Ham or Hamhocks
1 lg can Tomatoes
1 lg Onion, chopped
1 tsp. Chili Powder
Juice of 1 lemon
Salt & Pepper to taste

4 oz. pasta of choice, optional
Directions:
Directions:
Wash beans thoroughly. Pour bean mixture in large kettle and cover with water. Add salt and soak overnight. In the morning, drain beans and add water, hamhocks, tomatoes, onion, chili powder, lemon juice, salt & pepper. Cook slowly for 2 1/2 to 3 hours. Serve with crackers and salad.

 

 

 

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